Every-day dishes and every-day work

Stewed Corn and Tomatoes.— Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of stewed, strained tomatoes, either canned or freshly cooked. Salt to taste, boil together for five or ten minutes, and serve plain or with a little cream added. Tomato Gravy. — Heat to boiling one pint of strained stewed tomatoes, either canned or fresh, and thicken with a tablespoonful of flour rubbed smooth in a little water ; add salt, and when thickened, if desired, a half cup of hot cream. Boil together for a minute or two, and serve at once. Tomato Salad. — Select perfectly ripe tomatoes, and peel at least an hour before using. Slice, and place on ice or in a cool place. Serve plain or with lemon juice or sugar, as preferred. Stewed Tomatoes. — Peel and slice the tomatoes. Put them into a double boiler, without the addition of water, and stew for an hour or longer. When done, serve plain with a little sugar added, or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes. If the tomatoes are thin and very juicy, they may be thickened with a teaspoonful of flour rubbed smooth in a little cold water. They are much better, however, to stew until the water they contain is sufficiently evaporated to make them of the desired consistencj'. The stew may also be thickened by the addition of bread crumbs, rice, or macaroni. Tomato with Okra. — Wash the okra, cut off the stem and nibs, and slice thin. For a quart of sliced okra, peel and slice three large tomatoes. Stew the tomatoes for half an hour, then add the okra, and simmer together for half an hour longer. Season with salt and a little cream. VEGETABLE OYSTERS. Scalloped Vegetable Oysters. — Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. Skim them out, and fill a pudding-dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. To the water in which they were boiled, add a pint and a half ol thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two scant teaspoonfuls of flour rubbed smooth in a little cold cream. Pour this over the oysters and crumbs, and bake half an hour. If this is not enough to cover well, add more cream or milk. Stewed tomatoes are a nice accompaniment for scalloped vegetable oysters. Cooked macaroni may be used in place of bread crumbs, if preferred. Stewed Vegetable Oysters. — "Wash, scrape, and cut into slices not more than one-half inch in thickness. Put into a small quantity of boiling water, and cook until tender. If a large quantity of water is used, the savory juices escape, and leave the roots very insipid. When tender, pour in a cup of rich milk and simmer for five or ten minutes ; add a little flour rubbed smooth in milk, and salt if desired ; boil up once, and serve as a vegetable or on slices of nicely browned toast. If preferred, a well-beaten egg may be used in place of the flour. CORN. Baked Corn. — Select nice fresh ears of tender corn of as nearly equal size as possible. Open the husks and remove all the silk from the corn ; replace and tie the husks around the ears with a thread. Put the corn in a hot oven, and bake thirty minutes or until tender. Remove the husks before serving.